Roasted eggplant and zucchini with lentil salad

Written by Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis

From Sprout Cooking School & Health Studio

Posted: Mar 05 2021

Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis share the recipe for a delicious Roasted eggplant and zucchini with lentil salad.

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes


  • 2 zucchinis, cut into wedges
  • 1 eggplant, cut into wedges
  • 1 tablespoon olive oil, plus 1 tablespoon extra
  • Pinch of salt
  • ¾ cup Greek yoghurt
  • 2 tablespoons tahini
  • 1 garlic clove, finely grated
  • 400g tin of lentils, drained and rinsed
  • 3 spring onions, thinly sliced
  • ½ bunch of parsley, leaves picked, stalks finely sliced
  • ½ bunch mint, leaves picked
  • Zest and juice of 1 lemon
  • ¼ cup roasted almonds, roughly chopped


  1. Preheat oven to 220°C (fan-forced). In a large bowl toss eggplant and zucchinis with 1 tablespoon of oil and a pinch of salt. Arrange in a single layer on a lined baking tray. Roast for 25-30 minutes or until golden and tender.
  2. Combine yoghurt, tahini, garlic, lemon zest and 1 tablespoon of oil in a small bowl and mix well.
  3. Meanwhile, combine lentils, spring onions, parsley, mint and lemon juice in a large bowl. Toss until well coated.
  4. Spread yoghurt sauce on the bottom of a large serving platter. Arrange roasted eggplant and zucchini wedges on top, spoon over lentil salad and sprinkle over almonds.

Cooking Tip: Roasting is a great way to cook eggplant. It needs much less oil than pan-frying, and still results in a lovely golden colour and crispy, crunchy edges.

Nutrition Tip: Lentils are a nutrition powerhouse packed with plenty plant fibre and protein. This makes them a great staple for vegetarians and vegans, but also a handy alternative for meat-eaters to add balance and variety.

For more tips on how to use the canned staples in your pantry click here.

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Posted: Mar 05 2021


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